Chili is the perfect winter warm-up meal, right?! This is the best we have ever eaten. I know, everyone says that about their favorite recipe but I swear this is the ONE. It’s not a loose soup, it’s thick, chunky and loaded with rich flavor certain to please the entire family. It’s also perfect for game day gatherings. A one pot, easy meal that can easily feed a crowd.
Seriously, there won’t be many steps in this post. One pot, brown the meat and onions, add in the garlic and other spices.
Add in the remaining ingredients and let it simmer.
This cooks for hours but it’s worth the wait, I swear! This thick, beefy and hearty chili recipe will become your new favorite.
Serve with your favorite toppings. Cheese, sour cream, diced onions or jalapenos.
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon dried mustard
- 1 teaspoon crushed red pepper (or more to taste)
- 1 1/2 tablespoons cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 4.5 oz can green chilies, chopped
- 1 28 oz can diced tomatoes
- 1 6 oz can tomato paste
- 4 cups water
- 2 cans kidney beans, undrained
- 1 can pinto beans, drained
- Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.
- Brown the ground beef and onion. Drain any excess fat, if desired.
- Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
- Add the remaining ingredients, and simmer on low for at least 4 hours.
Recipe inspired by Cupcakesandkalechips
Shared at Link Parties & Weekend Potluck
Comments
Anna
November 16, 2016Now that it is slowly starting to cool off down here in the South, I can’t wait to try a few new chili recipes. WIll definitely be giving this one a try
DSTR
November 17, 2016Thanks, Anna! I agree about the weather down here, it’s going to be 80 today! Ugh
Erica Schmidt
November 16, 2016I’ve never met a chili I didn’t like! Can’t wait to try this one, pinning for later! Thanks for sharing!
DSTR
November 17, 2016Thanks so much, Erica!
Irene
January 12, 2018What could I replace the chopped green chillies with? I can’t buy the canned ones where I live. Thanks!
DSTR
January 15, 2018Hey, Irene. You could roast fresh poblano peppers to replace the canned green chilies.
Karen
February 1, 2018How adjustments would I need to make if I omit the beans?
DSTR
February 1, 2018Karen, I’ve never made this chili without beans. The only suggestion I can give you if you want it thick is to cut down on the liquids and maybe add more meat.
Daniela
March 26, 2018Can’t wait to try this recipe! Do you think I could make this in the crockpot?
DSTR
March 27, 2018Daniela, you probably could but it will not be as thick as if made on the stove top. Maybe removing the lid of the crockpot for at least an hour would help.
Quintessa
April 16, 2018I have made this recipe twice now! It is amazing! At first I thought it would be to much seasoning…boy was I wrong, ?yum ?
DSTR
April 16, 2018Hey, Quintessa! We are so happy to hear you love the chili!!!! 🙂
Dani
April 17, 2018What size can of kidney beans and pinto beans?
DSTR
April 17, 2018The standard 16oz cans. 🙂
Rhonda
September 22, 2018Trying this for the first time today , fall does begin
Tonight ! Smells are great and it already looks scrumptious.
DSTR
September 23, 2018That’s awesome, Rhonda. Here it’s still over 90 degrees. I KNOW it’s Fall, but geez, can we get some 80’s?! Hope you enjoy the chili! 🙂